Ingredients
- 1/2 cup cashew butter
- 2 tablespoon honey
- 2 teaspoon organic butter extract
- 1 large egg
- 1/2 cup vanilla whey protein powder gluten-free
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/3 cup rainbow sprinkles
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper or a Silpat.
- In a large microwave-safe bowl, melt the cashew butter until creamy and smooth, about 1 minute.
- Add the honey and butter extract and beat, using an electric hand mixer, until well combined.
- Add in the egg and beat until well combined.
- Add the protein powder, baking soda, and salt and stir until well mixed and a sticky, wet dough forms.
- Pour the sprinkles into a small, shallow plate. Roll the dough into 1 tablespoon-sized balls. Roll just the top half and sides into the sprinkles and place onto the prepared cookie sheet, sprinkle-side up. At first, the dough is a little messy to roll, but gets much easier. Repeat until all the dough is used.
- Press the cookies down quite flat, about 1/3 of an inch thick, and bake until the top feels just set and the cookies rise, about 12-13 minutes. Let cool completely on the pan.
- DEVOUR!
